Join Jes Watson, Canadian Living Editor-in-Chief as she welcomes Jodi Picoult, New York Times bestselling author, for an evening of wine, treats and compelling conversation in honour of her latest thought-provoking novel, Small Great Things.
Guests will have the exclusive opportunity to meet the author and receive a signed copy of this gripping book that tackles the profoundly challenging yet essential concerns of our time: prejudice, race, and justice.
PLUS take home a fabulous GIFT BAG valued at over $125!
Click here to purchase tickets.
Space is limited.
MUST BE LEGAL DRINKING AGE
Thursday October 27
6:30 – 8:30 p.m.
Enoch Turner Schoolhouse
106 Trinity Street, Toronto
Classic Roast Turkey and Gravy Source: Jeff Coulson
Our Test Kitchen dishes their best advice on turkey brining, basting, stuffing, gravy and cooking temperature.
Brining adds both moisture and flavour to your turkey and can offer a bit of insurance if you have a habit of overcooking your bird. Our recipe features a lower-sodium alternative to the traditional salt water-based brine using apple cider. To brine, look for large stock pot or canning pot and make sure that your turkey is completely submerged before storing in your refrigerator. TK Tip: A turkey that is brined using a salt water-based solution will create pan drippings that are saltier than your average turkey. If you'd like to make gravy, stick to using chicken or turkey stock or make a gravy that doesn't require pan drippings, such as our creamy gravy recipe.
A stuffed turkey takes longer to cook because the stuffing reaches an internal temperature of 170°F (77°C). The cavity is smaller than it looks, so it's unlikely you'll have enough stuffing for all your guests and you'll need to make extra on the side anyway. To avoid this, bake your stuffing in a casserole dish to serve alongside the turkey.
It may seem like a pain to baste every 30 to 45 minutes, but it is really worth the effort because it ensures that you'll have a golden, juicy turkey. Whether you use a turkey baster, silicone brush or a spoon, all you need to do is make sure that you're basting the turkey evenly using the juices collected in the turkey and the bottom of the pan. TK Tip: If your turkey starts to brown too quickly because of hot spots in your oven, cover those parts with foil and continue cooking.
A digital instant-read themometer is one of the most valuable tools in the kitchen. A thermometer helps to take the guess work out of checking for doneness since it is nearly impossible to tell if a large roast is done simply by looking at it. To check if your turkey is done, insert the themometer into the thickest part of the breast avoiding contact with any bone; if it reads 170°F (77°C), your turkey is done.
One way to boost the turkey flavour of your gravy is to simmer chicken broth with the turkey neck and giblets while your turkey is roasting. Skim off any scum and replenish with water as needed. Combine this turkey infused broth with your pan drippings and you'll have the best gravy in town.
Herb-Rubbed Roast Turkey with Fresh Sage Gravy<br>Photography by James Tse Credits: Herb-Rubbed Roast Turkey with Fresh Sage Gravy<br>Photography by James Tse
Ryan Brook Credits: Ryan Brook